Louisiana Style Crab Boil

Larry "Lee" White, Seafood Manager

With Memorial Day around the corner, this is a great recipe to incorporate with crawfish. This is a recipe that Chef Lee says he stole from a close friend. It became an instant classic when he cooked it for family and friends.

Prep Time: 35 minutes

Cook Time: 25 minutes

Serves 6

Ingredients:

1/2 cup mustard seed

6 tablespoons coriander seeds

1/4 cup whole allspice seeds

1/4 cup dill seeds

2 teaspoons whole cloves

12 small dried chilies crumbled, or 1 tablespoon crushed red pepper

16 bay leaves

8 quarts water

1 dozen small new potatoes, scrubbed

2 large onions, unpeeled, cut in half crosswise

2 lemons, halved

1-1/4 cups plus 1 tablespoon of salt

1/4 cup plus 1 tablespoon of cayenne

2 tablespoon Old Bay seasoning (Seafood Department)

1 large head of garlic, cut in half crosswise

1 pound andouille sausage, cut into 1 inch pieces

4 HEB sweet corn (Produce Department) (Primo Pick)

2 pounds crawfish (Seafood Department)

5 pounds snow crab

2 pounds shrimp, peeled and deveined

2 dozen littleneck clams

1 cup melted butter

2 tablespoons finely chopped parsley

Directions:

Place the first seven ingredients in cheesecloth and tie with butcher's twine.